Servings: Portions
Tarteletter
Nothing is as Danish as tarteletter with chicken and asparagus, and although the dish may no longer be mandatory as a starter at every gathering, it still tastes just as delightful.
Ingredients
- 500 gram Chicken Meat from a boiled chicken or stewing hen
- 200 gram Chicken Stock or broth from the hen
- 206 gram Whole Milk
- 103 gram Cream
- 2 cans Asparagus white
- 65 gram Butter
- 30 gram Wheat Flour
- Spices salt and pepper
- Lemon Juice
- Apple Cider Vinegar
- 1 bunch Broad leaf parsley chopped
- 1 package tartlets
Instructions
- Pluck the meat from the chicken and cut it into bite-sized pieces.
- Drain the liquid from the white asparagus and cut them also into bite-sized pieces - remember to save the asparagus liquid.
- Melt the butter in a pot over medium heat.
- Add flour and whisk together with a whisk until the butter has absorbed the flour.
- Pour the liquid from the asparagus into the pot while whisking vigorously.
- Add the chicken stock gradually and whisk until you have a smooth sauce without lumps.
- Add the milk gradually until you have the desired consistency - it should be more like a stew than a sauce.
- When the sauce has the desired consistency, add the asparagus and chicken. Stir gently so the asparagus doesn't break up too much.
- Season with salt, pepper, vinegar, and lemon juice and possibly a bit more asparagus liquid.
- Warm the tarteletter according to the package instructions and fill them with the mixture.
- Garnish with chopped parsley and serve immediately.